Caldo De Bolas

Jun 07, 2023June 7, 20230 4
Ecuadorian Caldo De Bolas recipe for a hearty and flavorful soup
in Soup

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Medium

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 lb ground sirloin
1 garlic clove , minced
1/4 cup low sodium beef broth
1 tablespoon raisins
1 tablespoon peanut butter
2 teaspoons vegetable oil
1 cup finely chopped onion
2/3 cup finely chopped green bell pepper
3 1/4 cups low sodium beef broth
2 cups water
1 teaspoon cumin seed
1/4 teaspoon salt
1 can diced tomatoes
1 minced jalapeno pepper
2 ripe plantains , each cut crosswise into 3 pieces
1/2 cup all-purpose flour
1 large egg
1/2 cup chopped fresh cilantro

Nutrision Information

Servings Per Recipe
6
Calories
353
Sugar
9g
Fat
14g
Caldo De Bolas is a traditional soup in Ecuador, typically served for special occasions or as a comforting meal on a cold day. The name translates to 'ball soup' and refers to the meatballs made from ground sirloin, onions, green bell peppers, raisins, and peanut butter. The broth is flavored with cumin, jalapeno peppers, and tomatoes, and simmered with ripe plantains until tender. A small amount of flour and egg is mixed with cilantro and added to the soup to thicken it slightly. The result is a hearty and flavorful soup that is a meal in itself.

Instructions

1.In a large mixing bowl, combine the ground sirloin, 1/4 cup finely chopped onion, 1/4 cup finely chopped green bell pepper, minced garlic, 1/4 cup low sodium beef broth, raisins, and peanut butter. Mix well with your hands.
2.In a large pot, heat 2 teaspoons of vegetable oil over medium heat. Add the remaining 1 cup of finely chopped onion and 2/3 cup of finely chopped green bell pepper. Cook for 5 minutes until softened.
3.Add 3 1/4 cups of low sodium beef broth to the pot along with 2 cups of water, cumin seed, salt, can of diced tomatoes, and minced jalapeno pepper. Bring to a simmer.
4.Peel the plantain pieces and add them to the broth. Cook until they are just tender- about 15 minutes.
5.Meanwhile, in a small bowl, mix together the flour, egg, and 1/2 cup chopped fresh cilantro.
6.Once the plantains are cooked, take a small amount of the meat mixture and form it into a ball. Drop the ball into the simmering broth. Repeat until all the meat mixture is used.
7.Take a spoonful of the flour mixture and drop it into the broth, stirring constantly. Cook for 10 more minutes until slightly thickened.
8.Serve hot and garnish with additional cilantro if desired.

PROS

This soup is a complete meal in one bowl.
It contains meat, vegetables, and carbs, making it hearty and filling.

It is also a great way to use up ripe plantains!

CONS

This recipe requires a few more steps than your average soup recipe, so it may take a little more time to prepare.

It also contains peanuts, so it may not be suitable for those with nut allergies.

HEALTH & BENEFITS

The protein in the ground sirloin provides the body with amino acids necessary for muscle growth and repair.
The plantains are high in fiber, which aids in digestion and can help regulate blood sugar levels. They are also rich in vitamins A and C.
The cilantro in this recipe has been shown to have anti-inflammatory and antioxidant properties.

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